Homemade Salted Caramel Corn

Servings: 3-4

Total time: 20 Minutes

INGREDIENTS

½ cup popcorn kernels
2 tablespoons vegetable oil
1 cup unsalted butter
2 cups light brown sugar, packed
½ cup light corn syrup
1 teaspoon Diamond Crystal® Baking Salt
½ teaspoon baking soda
1 teaspoon vanilla extract
4 ounces dark chocolate, melted
Diamond Crystal® Kosher Salt, for garnish

DIRECTIONS

Heat vegetable oil in large pot over medium heat. Add 2-3 popcorn kernels and cover.
When kernels pop, add remaining kernels in an even layer. Cover pot, leaving small vent for steam to escape. Shake pot occasionally to prevent burning. When popping slows to 2-3 seconds between pops, remove from heat and transfer popcorn to large mixing bowl.
Preheat oven to 200°F.
Melt butter in a saucepan over medium heat. Stir in brown sugar, corn syrup and baking salt.
Bring mixture to boil, stirring constantly. Once it boils, stop stirring and let mixture cook for 4-5 minutes, until it reaches 290°F and is deep amber in color. Remove caramel from heat and quickly stir in baking soda and vanilla as caramel bubbles, until smooth.
Pour hot caramel over popcorn and gently toss to coat. Spread caramel corn onto parchment-lined, rimmed baking sheet in a single layer. Bake caramel corn until crisp and caramel is completely hardened, about 5 minutes. Remove from oven and let cool completely.
Drizzle caramel corn with dark chocolate. While chocolate is still warm, garnish with kosher salt.
Let chocolate cool completely. Break up into clusters and serve.